in Dessert Recipes

Blueberry-plum sauce

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Ingredients for 4 servings:

  • 250 g blueberries, fresh or frozen
  • 8 prunes
  • 100 ml Marsala or port wine
  • 100 g sugar
  • 1 pinch of cinnamon
  • 1 pinch of vanilla pod(s), scraped pulp

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Dessert sauce for a fruit mirror, ideal for the Christmas season

Briefly bring the blueberries to a boil with the sugar, Marsala wine, cinnamon, and vanilla. Add the prunes and puree. Adding the prunes saves you the trouble of thickening and creates a wonderful consistency for a fruit glaze. Serving tip: Place a scoop of ice cream or a gingerbread or cinnamon parfait on top, dust with powdered sugar or cocoa, and garnish with physalis, pomegranate seeds, and perhaps a cookie.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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